Summary

Ingredients

• 300 g vanilla yourt or natural yourt
• 300 grams flour
• 160 g cornstarch
• 1 packet baking powder
• 4 egg (s), size M
• 200 g suar
• 1 packet vanilla sugar
• 250 ml vegetable oil, neutral
• 1 pinch (s) salt
• 250 g strawberries, fresh, cleaned and quartered
• 250 g blueberries, fresh
• 250 g raspberries, fresh
• Icing sugar for dusting
• Fat for the shape

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Instructions

1. First, the flour, cornstarch, baking powder and salt are mixed together. This means that the dry ingredients will later be distributed much more easily and quickly in the dough.
2. In a mixing bowl, the eggs are whipped together with the vanilla sugar and the sugar until frothy. The egg mass should be significantly lighter and more airy. The more air is worked in, the better the cake will turn out. When the egg mixture looks light and airy, add the vanilla yogurt, oil and flour mixture and stir everything in as briefly and carefully as possible. The dough is then spread out on a lightly greased baking sheet and smoothed evenly.
3. The strawberries and blueberries are then spread over the dough and the cake is baked in a preheated oven at 180 ° C top / bottom heat for 10 minutes.
4. After this first baking time, the raspberries are spread over and the cake is baked for 15-18 minutes. The raspberries come on the cake so late that they don`t disintegrate too much, as they are very tender and quickly get too mushy.
5. After the 2nd baking time, the cake is ready and has to cool down well before it can be served. Finally, it can be portioned and dusted with powdered sugar.